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Effects of Cellulose and Pectin on Postprandial Blood Glucose and Plasma Lipid Concentration


The purpose of this study was to observe the effects of cellulose and pectin on glucose and plasma lipid concentrations in healthy women. Eight female collage students were participated voluntarily. All subjects received a fiber-free control diet (CD), cellulose diet (CED), pectin diet (PTD) with each diet for a period of three days with a 4 day interval. The food intake of subjects were monitored every day and plasma level of glucose, triglyceride, total cholesterol were determined at last day. Blood glucose, plasma triglyceride, total cholesterol were measured at fasting state and 30, 60, 90, 120, and 180 minute after consuming each diet. Plasma glucose concentrations (AUC: Area Under the Curve) of pectin diet was $122.7{\pm}4.0mg/dl$ and that of cellulose diet was $147.6{\pm}8.4mg/d$, but they were significantly lower than in comparison with those of control diet ($197.1{\pm}11.6mg/dl$) (p<0.05) Plasma triglyceride concentrations of the CED ($-83.9{\pm}22.2mg/dl$) PTD ($-9.7{\pm}26.1mg/dl$) showed gradual decrease after each test diet feeding but not significantly different in each dietary fiber added diet (p<0.05). Plasma cholesterol concentrations of the CD was not significantly different in PTD, but PTD was significantly lower than the CED until 3 hours after consuming each test meal (p<0.05). In conclusion, in spite of total cholesterol was reduced only by pectin, glucose and triglyceride were lower than control diet in dietary fiber intake. But there were no significant differences each dietary fiber.

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이 논문을 인용한 문헌 (2)

  1. Kim, Myung-Wha 2010. "Effect of Sea Buckthorn Leave on Plasma Blood Glucose and Cholesterol Level in Streptozotocin Induced Diabetic Rats" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(3): 372~381 
  2. Oh, Hyun-Kyung ; Lim, Hyeon-Sook 2011. "Effects of Hamburger Patties Added Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice on Postprandial Blood Glucose and Lipid Levels" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(6): 809~817 


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